Carrot & Raisin Spice Cupcakes Recipe
Carrot & Raisin Spice Cupcakes Recipe photo by Taste of Home

Carrot & Raisin Spice Cupcakes Recipe

Publisher Photo
Moist and pleasantly spiced, these cupcakes are like mini carrot cakes. Adding fruits, like raisins and pineapple, and vegetables to baked goods is a way to get more nutritional bang for your caloric buck.—Bre England, Indianapolis, Indiana
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 4 eggs
  • 1 cup canola oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 3 cups finely shredded carrots
  • 1 cup raisins
  • FILLING:
  • 1 cup sugar
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 can (20 ounces) crushed pineapple, drained and chopped
  • FROSTING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional ground cinnamon

Nutritional Facts

1 cupcake equals 403 calories, 16 g fat (5 g saturated fat), 52 mg cholesterol, 277 mg sodium, 63 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, beat the eggs, oil, sugars and vanilla until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; gradually beat into egg mixture until blended. Stir in carrots and raisins.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in pineapple until blended. Bring to a boil over medium heat. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside to cool.
  4. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth.
  5. Cut a large hole in the corner of a pastry or plastic bag; insert a round tip. Fill with pineapple filling. Push the tip through the top of the cupcake to fill each cupcake. Frost tops and sprinkle with cinnamon. Store in the refrigerator. Yield: 2 dozen.
Originally published as Carrot & Raisin Spice Cupcakes in Country Woman April/May 2012

Nutritional Facts

1 cupcake equals 403 calories, 16 g fat (5 g saturated fat), 52 mg cholesterol, 277 mg sodium, 63 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Carrot & Raisin Spice Cupcakes

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 6, 2013

"Wonderful recipe; but I cut the fat by changing 1/2 c of oil for 1/2 c of drained applesauce. I also added 1 c of chopped walnuts and 8 oz of drained crushed pineapple. I omitted the filling altogether, it really doesn't need it. I also cut back the clove and nutmeg to 1/8 tsp as they are rather strong spices."

MY REVIEW
Reviewed Apr. 18, 2013

"I absolutely loved the taste of this muffin. I errored by thinking it was for one dozen instead of two. I overfilled way too much and I had a volcanic reaction! - which was totally my fault. So my warning is just to make sure to use for a complete two dozen. Since I ended up with flat instead of nice round muffins I did not attempt the filling. Actually I got tons of compliments on just the plain muffin (even though my coworkers all gave me a hard time about my 'ugly muffins!!)"

MY REVIEW
Reviewed Apr. 6, 2013

"Great taste and verrrry moist! I subbed 1 cup applesauce for one of the cups of carrots, and my family loved them."

MY REVIEW
Reviewed Apr. 5, 2013

"Very moist. I subbed half the oil for apple sauce and half the sugar for regular Splenda. I used Splenda brown sugar as well. I loved the flavour but will put a little bit more spice into the batter next time. The pineapple filling was hard to "inject" into the centre. I didn't have a wide opening in my icing syringe and the baggy thing didn't work. I used spoons and made do. I think I put on way too much cream cheese icing. Yummy!!!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT